Coconut Chia Muffins by Ugg Foods

Although I’m not a big fan of Ugg Food’s packaging (I prefer a gentler,’friendlier’ style but hey, that just personal preference) , I wanted to try this mix for Coconut Chia Muffins, as I really liked the bread a made from another packet mix of theirs (see previous review). As the name suggests, they contain chia seeds which are loaded with nutrients and have many health benefits.
http://authoritynutrition.com/11-proven-health-benefits-of-chia-seeds/
The packet states that it either makes 9 large muffins or 18 cupcakes, but my cake tray was for 12, so that’s how many I made. The instructions are very easy and mixture hardly takes any time to prepare. There are two ways to make up the mix, the regular or luxury version (by adding slightly different ingredients) I chose the regular way.
I did wonder whether they needed any frosting, particularly as I overcooked them a little and I thought they would be really dry.
They were delicious though and very moist and great for lovers of coconut.
No frosting needed.

Coconut and Raspberry Ice Squares -around 45 pieces

If you like sweet things, then this is for you. I’ve added freeze-dried raspberries between each layer- they look pretty and make a nice contrast to the sweetness. Your sweet tooth will thank you, but your dentist might not!

375g sweetened condensed milk
375g icing sugar, sifted, plus extra for dusting
300g desiccated coconut
Pink edible food colouring
2 tbsp. freeze dried raspberries (If you are in the UK, you can buy them from Waitrose in the baking section)

  • In a large bowl mix together the condensed milk and icing sugar with a wooden spoon, until fully combined and very stiff.
  • Divide the mixture in two and add a small amount of food colouring to one half.
  • Dust a board with icing sugar, and shape each half into an equally sized rectangle.
  • Sprinkle the raspberries on one of the halves, and then place the other half on top.
  • Roll with a rolling pin, reshaping into a neat rectangle as you go, until you have a neat rectangle about 3cm thick.
  • Leave to set, uncovered on the board for at least 3 hours.
  • Cut into squares with a sharp knife.

They can be stored for up to a month in an airtight container and make a lovely gift, presented in a cellophane bag or pretty box.